Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324-2012

Article

Sweet whey as a raw material for the dietary supplements obtaining with immunomodulatory effect

DOI: 10.15673/fst.v11i2.506 (eng)

  • G. Didukh

Abstract | Full Text: This article presents the results of the study of literary sources to prove the viability of the idea of using sweet whey to deep its fractionation, and to obtain biologically active proteins with immunomodulatory effect. We demonstrated methods for fractionation of milk whey (membrane and chromatographic), as well as the technological scheme of concentration of sweet whey. We introduced the composition of sweet whey and protein content of immunomodulatory action. Modern methods of processing whey, which include, basically, only the process of dehydration and concentration of whey and its use in the complete component composition, which limits its use for food purposes are shown. The necessity of processing of secondary resources in a catastrophic ecological situation on the planet and full use of the composite processing of raw materials for food purposes, and also shows properties of proteins immunomodulating actions which are part of the whey are grounded.

Keywords:

  • immunomodulators
  • whey protein
  • sweet whey
  • lactoferrin
  • lactoperoxidase
  • chromatography